Review of Chocolate: How a New World commodity conquered Spanish literature by Erin Alice Cowling

Authors

  • Aqeel Ihsan York University

DOI:

https://doi.org/10.15353/cfs-rcea.v10i3.648

Keywords:

Food, food as commodity, Indigenous food, chocolate, Erin Alice Cowling

Abstract

Chocolate was among the first foods to travel from the New World to Spain and it is the main subject of Cowling’s book. Within, Cowling discusses the material importance that chocolate had in the New World and how it was assimilated into European society as a commercial, medicinal, and sexual commodity. Cowling’s major contribution is to trace the mention of chocolate in Spanish literary works and historical papers of the early modern period, including poems, plays, medical and religious treatises, as a means of measuring the ways and the extent to which chocolate was incorporated into Spanish society.

 

Early evening view of a field of grapevines, with hills and sunset in the distance.

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Published

2023-11-13

How to Cite

Ihsan, A. (2023). Review of Chocolate: How a New World commodity conquered Spanish literature by Erin Alice Cowling. Canadian Food Studies La Revue Canadienne Des études Sur l’alimentation, 10(3), 133–135. https://doi.org/10.15353/cfs-rcea.v10i3.648

Issue

Vol. 10 No. 3 (2023): A window, a mountain, a scape

Section

Book/Art/Event Review

License

Copyright (c) 2023 Aqeel Ihsan

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